Fat Fish

Rules and Regulations

Fat Fish, LLC is an equal opportunity employer. We adhere to a non-discrimination policy giving equal treatment, respect, service, and support for all regardless of race, sex, color, handicap, religion, or national origin.
Guidelines
• The customer is always right. • Employees are not allowed to eat while clocked in. • Required side work must be completed and signed off by a Manager prior to clocking out. • Smoking is not permitted. • Cell phones are not permitted while working. Any use of cell phones in the restaurant will result in appropriate disciplinary action. • No gossiping or loud talking between employees permitted in dining area. • Employees are not allowed to speak of customers or tips with other employees in the dining area. • Kitchen employees are not permitted in dining area in apron or work clothes. • Always announce your presence when passing other employees by saying, “behind you” or “coming through”. • Keep to the right when rounding corners. • Always give the guest the right of way. • Lift heavier loads properly; with your legs bent, back straight and the load close to your body.
Responsibility for Safety
Fat Fish understands the importance of creating a safe and healthy environment. This company and its management team strive to prevent and eliminate all safety and health risks. The company, however, also feels that each individual employee must share in this responsibility, especially: • Employees are responsible for the safe execution of their jobs. • Report any unsafe or potentially hazardous conditions, such as broken or splintered chairs or tables, defective equipment, uneven floors, loose rails, unsafe tools or knives, or broken glass to a Manager. Managers shall investigate and take the necessary steps to correct the situation as soon as possible. • Mechanical safeguards on cooking and food prep equipment must be in place at all times. Employees who in any way attempt to defeat a mechanical safeguard will be subject to disciplinary action. • Aisles and passageways must be kept clean and free from obstructions. Do not permit brooms, pails, mops, cans, boxes or any other objects to remain where someone may obstruct someone’s path, which could result in injury. • Wipe up any spills immediately. If you cannot wipe up a spill when first noticed, place a napkin or towel on the floor area to alert others. Do not assume that someone else will clean up the spill - take responsibility to wipe it up your self or notify a Manager right away. • Employees must immediately report all accidents, injuries, exposures and close call incidents, regardless of how small, to their Manager. • In the case of any major injuries, you must see a doctor. When you are ready to return to work, you must receive a written authorization from the doctor allowing you to return to work. Fat Fish will not, under any circumstance, tolerate unsafe acts by employees. Employees violating company safety and/or health policies, or not performing their jobs in a safe manner, will be subject to appropriate disciplinary action that may result in termination.
Guest Accidents and Illness
It is absolutely critical that you always act in a professional and compassionate manner, and that you follow these guidelines. If you have any questions about how to handle a situation, don’t hesitate. Ask a Manager. • In any situation where a guest reports an injury or illness, get the Manager immediately, but don’t make a scene. • Comfort and care for the guest when necessary. Be compassionate and professional in all cases. • Never discuss possible causes of a reported accident or illness with a guest. Apologize to our guest for the inconvenience and get the Manager to investigate the situation. Do not apologize for any condition that the guest says caused the accident, as that would be an admission before we know for sure what happened. • Never discuss insurance matters with guests. Never offer or imply that you or Fat Fish will pay for damage, injury or illness. • If you ever receive any phone calls from, or are contacted by, anyone (including insurance companies or attorneys), be polite and professional, but do not give out any information. Get a phone number and notify the Manager to return the call.
Emergency Procedures
• Know the location and operation of fire extinguishers and the kitchen fire system. • In case of a fire, alert a Manager immediately. • In case of electrical problems, unplug equipment (if possible), move away quickly and notify a Manager immediately. • Be familiar with the location of emergency exits. • If a guest reports an emergency to you, notify your Manager immediately. • If the determination to evacuate guests has been made, calmly move to each table or group of guests and advise each party to exit the building.
Schedule and Attendance Policy
• Employees are responsible for obtaining their own schedules. • Schedules will be posted one (1) week in advance. • Employees are expected to make their own arrangements for shift changes. All changes must be approved and signed by management or changes will not be valid. • Two (2) weeks advance notice is required for any requested time off – no exceptions. Note that management will do their best to accommodate your needs, but a request does not guarantee time off. • Requests will be granted in the order that they are submitted. • All employees will be considered late for work if punched in any later than scheduled starting time. Three (3) late punches are equivalent to one (1) missed shift. • A missed shift will result in appropriate disciplinary action and may result in termination of employment.
Tips and Payroll
• Punch in no earlier than five (5) minutes prior to scheduled starting time. • Employees are responsible for punching in and out correctly. If you forget, or neglect, to punch in or out, you will be responsible for any errors made in computing your total hours. • Any “write ins” must be approved and initialed by management on the day it occurs. • Employees must clock out for breaks, lunch and dinner. • Payroll period ends on the 15th and the last day of every month. Checks will be distributed on the 5th and 20th of each month. • Servers are required to tip out 4% of total sales to distribute to support staff. *This is subject to change depending on business. • Servers must report all cash tips made during a shift.
Dress Code and Grooming
• Fat Fish t-shirt, pants, shoes with appropriate soles and nametag. • Spandex are not permitted. • The cost to replace a Fat Fish t-shirt / nametag / apron is $10. • Uniform must be ironed. • No baggy or loose clothing. • Hair must be neat, clean, and groomed. • Long flowing hair is a personal choice, but potentially dangerous and unsanitary in a restaurant environment. Long hair must be worn up or secured and tucked. • Growing beards or mustaches is not permitted for males. • Established facial hair must be neat and closely trimmed. • No visible, or exposed, tattoos or body piercing.
Employee Discounts
• 20% off one (1) food item per working day • 10% off one (1) food item per non-working day • Alcohol will not be discounted
Alcohol and Drug Policy
• Illegal use, sale, or possession of narcotics, drugs, or controlled substances while on the job or on company property will result in termination of employment. • If employees are found, or suspected of being, under the influence of alcohol or drugs during work hours will be terminated immediately. • The appropriate level of discipline will be determined on a case-by-case basis by the discretion of Fat Fish, LLC.
Sexual Harassment
• Fat Fish does not condone, permit, or encourage sexual harassment in any form. • Sexual harassment is defined as unwelcome sexual advances, requests for sexual favors, or other conduct of a sexual nature when: 1) submission to such conduct is made, either explicitly or implicitly, a term or condition of employment, 2) submission or rejection of harassment is used as a basis for employment decisions affecting an individual, or 3) the harassment has a purpose or effect of unreasonably interfering with an individuals work performance or creating an intimidating, hostile, or offensive work environment. • Harassment includes, but is not limited to, verbal harassment (epithets, derogatory, statements, slurs) physical harassment (assault, physical interference with normal work or unwelcome touching of any kind), visual harassment (posters, cartoons, drawings), and innuendo.
Sexual Harassment Complaint Procedure
• Confront the harasser and inform him/her that their actions were offensive to you and you want him/her to stop immediately. • Report the incident to your Manager (or to another Manager if the complaint is against your immediate Manager). • Document your complaint in writing. Include all relevant details of the incident, names of individuals involved and names of any witnesses. • If we find that harassment has occurred, we will take appropriate remedial actions to correct the situation. Any employee(s) who have been found to violate Fat Fish’s policy on sexual harassment will be subject to disciplinary action and/or immediate termination. • A representative of Fat Fish will keep you apprised of the investigation. The results of the investigation will be communicated to you and, if appropriate, to all others directly involved in the complaint.
Policy Against Retaliation
Fat Fish prohibits retaliation against any employee who files a complaint alleging discrimination or harassment or who participates in the investigation of a complaint. Fat Fish has developed this policy to ensure that all of its employees can work in an environment free from harassment, discrimination and retaliation.
Broken Glass or Wares
• Handle broken glass with care. Use a dustpan and broom to sweep up broken pieces. • Discard chipped or broken wares immediately into a trash bin designated by the Manager. • Always discard food that may have been contaminated by broken glass. • Be careful to avoid glass breakage near ice. If it occurs, all ice in the bin must be disposed of and the receptacle thoroughly cleaned.
Food Storage
• All perishable foods shall be kept covered, refrigerated at proper temperatures, dated upon arrival and rotated so that the oldest products are used first. • Packaged food, once opened, should be stored in readable containers and labeled. Do not leave canned products in the original cans after opening; transfer the contents to new containers. • All frozen foods must be kept covered to avoid freezer burns.
Food Preparation
• Always wash your hands with warm water and soap before handling or preparing food. • Wash all fruits and vegetables with tap water before using. • Avoid cross-contamination from one product to another. • Marinades used for raw products should not be used for cooked products, as you might reintroduce bacteria to a product that has already been cooked enough to eliminate any bacteria. • Thaw meats and poultry using only the following methods: continuous running water, refrigeration, continuous cooking. • Use a thermometer when checking meat, poultry and fish items. • Be conscious of foul odors or other evidence of spoilage. Report any spoilage to a Manager immediately. • Do no use any canned product from a swollen, dented or leaking can. Report this to a Manager immediately. • Do not allow perishable items to sit out of refrigeration longer than is necessary. Obtain items as they are needed and return them to refrigeration immediately after use. Use ice baths whenever appropriate.
Food Contamination and Foreign Objects
• Use a scoop when dispensing ice for beverages and return scoop to its holder. Do not leave scoops inside ice machines or storage bins. Do not scoop ice with glasses. • Immediately report any food item you suspect is improperly stored, spoiled or contaminated. Do not assume that someone else is taking care of it.
Using Equipment
• Never use a piece of equipment until you have been properly trained in its use. • Never leave a piece of equipment unattended while in operation. • Always sanitize equipment thoroughly after each use. • Unplug slicer and food processors before cleaning. Do not clean or remove food particles from the cutting blades of a chopper or slicer when it is plugged in or running. Be sure machinery is turned off before it is plugged in. • Closely follow the manufacturer’s instructions and warnings printed on the equipment. Use proper required safety devices and proper personal protective equipment and safety equipment when operating machinery (guards, etc). • When using food processors, use plunger, not hands, to push food into feeds. • Report any equipment problems or malfunctions to the Manager immediately. • Do not touch or handle any electrical switches or equipment unless it is your job to do so. Do not use any cables or cords with damaged insulation or wiring.
Using Knives
• Be sure knives are clean and sharp before using. • Do not use broken or chipped knives. Return them to the Manager immediately. • When chopping or dicing never cut toward your fingers, hand or body; cut away from you. • When wiping off knives, be sure the blade faces away from the palm of your hand. • Always sanitize knives between uses.
Using Ovens / Stoves / Fryers
• When working on the cooking line; no loose clothing, towels, paper or other objects should be near flames. • When moving hot pots or pans, announce your presence to others nearby, who may unexpectedly bump you, by saying “hot pan”. • Use an arm length glove, long sleeve shirt or industrial sleeved apron specifically designed to prevent contact with splattering oil when working at the wok station. Do not wrap forearms with material, which can come loose and ignite. • Frequent clean up of clutter, spills and misplaced items must be practiced throughout your shift. Do not wait until the end of the shift to start cleaning up. • Keep water and ice away from and out of hot fryers. These will cause a violent reaction with hot oil. • When cleaning hot equipment, always use gloves or management authorized suitable protection. No exceptions. • Report frayed electrical cords and plugs immediately.
Disclaimer:
This guide is intended to inform employees of Fat Fish, LLC and Fat Fish’s personal policies. These policies do not create an employment contract and should not be interpreted or considered as such. Employment with Fat Fish, LLC and Fat Fish is at will, either you or Fat Fish, LLC and Fat Fish can end your employment at anytime for any reason and/or without prior notice. In order to retain necessary flexibility in the administration of policies and procedures, Fat Fish, LLC and Fat Fish reserve the right to change, revise or eliminate any of the policies and/or any of the benefits described in the guide. The only recognizable deviations from the stated policies are those authorized in writing by the members of the Fat Fish LLC board.
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